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Fried. Kreplach

These delicious filled dumplings are tasty and a golden brown when fried. They are a perfect snack or holiday appetizer.
Course Appetizer, Soup
Cuisine Jewish
Prep Time 40 minutes
Cook Time 40 minutes
Total Time 2 hours 10 minutes
Servings 20 kreplach


  • 3 eggs divided 2 for the dough, 1 for the filling
  • 2 cups flour
  • 1/4+ cup water
  • 1 tsp. Kosher salt, divided
  • 1/4 tsp. black pepper
  • 1 tbsp. Kosher chicken fat or oil
  • 1/2 lb. Kosher ground beef or brisket meat, chopped very fine.
  • 1 small white onion, chopped very fine
  • 1 cup good apricot preserves
  • 1-2 tsp. Dijon mustard


  1. In a large bowl, lightly beat 2 eggs and add 1/2 tsp. salt and 1/4 cup water. Slowly add the flour and mix gently, kneading as you go. Dough should be smooth, but not too dry. Add a little water if needed. Let rest in bowl, uncovered, for 30 minutes. While the dough is resting prepare the filling.
  2. If using cooked brisket, just fill the dough with 1 tbsp. of brisket. Fold over the shape and press the edges down. If using uncooked brisket or uncooked ground beef, do the following: Heat chicken fat (or oil) in a large skillet and add the onions, 1/2 tsp. salt, and pepper. In a medium bowl, mix the beef with the egg and add to the skillet. Cook until meat is fully cooked. Let the meat mixture cool before filling the dough.
  3. On a floured board, roll out the dough. Cut into 3 inch squares or circles, using a drinking glass or biscuit cutter, or cut into triangles. Fill each shape with 1 tbsp. of the meat mixture and cover each by pulling the dough over the filling and pressing down on the edges.
  4. After filling the dough, let the kreplach dry on a plate or paper towels for about 1 hour. Boil water and add a little salt. Add the kreplach and cook for 15 to 20 minutes.
  5. Heat 1/4 to 1/2 cup vegetable oil in a large skillet on medium heat. Fry kreplach for 3 minutes per side until golden brown. Watch to make sure they don't burn. Let kreplach drain on paper towels to absorb excess oil.
  6. In a small bowl, mix apricot preserves with 1-2 tsp. of Dijon mustard. Mix well. Taste and add more or less mustard to your liking (you are looking for a sweet/sour balance). Serve with fried kreplach.